HEALTH & SAFETY
Black Star Farms takes the health and safety of our employees and guests seriously. As we continue to emerge from the pandemic, please know that Black Star Farms is committed to continued sanitation practices to reduce the risk of exposure to the virus and to provide a healthy and safe workplace for our employees and guests.
Our protocols that have been put in place are founded on information and guidance from the Centers for Disease Control (CDC), the Occupational Health and Safety Administration (OSHA), and local health departments.
Employees are all required to complete specialized training on current protocols and sign our Star Pledge commitment to safety before joining our team. Our sanitation practices continue to be vigilant. Fully vaccinated Black Star Farms team members are no longer required to wear masks, but we ask those employees and guests who are not vaccinated to mask up. We thank you in advance for your support of Black Star Farms and your cooperation with our policies.
When visiting Black Star Farms, you will find the following commitments to health and safety throughout our property.
Personal Protection Equipment
- We request unvaccinated staff and guests to wear face masks in all enclosed public spaces. Masks are available upon request by any employee or guest.
- Hand sanitation stations are located at every main entrance/exit.
- Signage is present in all public bathrooms with proper handwashing instructions.
- More frequent and detailed cleaning continues to be common practice on touchpoints defined by the CDC, such as tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.
Staff Wellness Monitoring
- Staff is required to participate in health self-assessment screening before their shift.
- Any staff member reporting symptoms of COVID-19 will be instructed not to report to work.
- All staff members have access to personal protection equipment, including masks and disposable gloves.
- CDC guidelines govern all employees’ duty to engage in frequent hand washing and use of hand sanitizer. Washing hands with soap and water is the preferred method. However, in situations where soap/water is not available, alcohol-based sanitizer is provided.
- Handwashing and sanitizing stations are convenient and highly visible.
- Staff is trained on new safety procedures or altered duties as well as position-specific health and safety information.
- All common equipment and high touch areas are cleaned and disinfected per CDC guidelines.
- Signage is placed at all staff stations with CDC best sanitation practices.
- All surface sanitation products have been verified as EPA-registered disinfectants and meet CDC requirements for use and effectiveness against viruses, bacteria, and other airborne and bloodborne pathogens.
Guest Safety and Experience
- A host will direct guests to their designated seating area.
- Unvaccinated guests are required to wear face coverings until they are at their designated seating area.
- Unvaccinated staff members are required to wear masks and maintain proper physical distance during service and communication.
- Extra attention is given to avoid cross-contamination between bottles and glasses.
- Tasting menus are discarded, and writing utensils are sanitized after every use.
- Guest seating and counter spaces are sanitized after every guest.
- All work surfaces are sterilized hourly at a minimum, including bar tops, phones, keyboard and touchscreen, shopping carts, and plexiglass shields.
Checking In and Out
- Technology resources are in place to reduce direct contact with guests, including optional contactless check-in.
- Contactless payment processing is used whenever possible, and when not available, minimal contact is made.
- Room keys are sanitized between every guest’s stay.
- Cleaning and disinfecting are done repeatedly throughout the day, emphasizing frequent contact surfaces including, but not limited to, front desk check-in counters and equipment, door handles, public bathrooms, ice machines, room keys and locks, stair handrails, and all seating areas.
- Guest rooms are cleaned to our highest standards with extra attention to touchpoints, including television remote controls, door and furniture handles, water faucet handles, nightstands, telephones, in-room control panels, light switches, temperature control panels, alarm clocks, and luggage racks.
- Additional post-cleaning sanitation protocol is in place to guarantee no contact has been made before guest arrivals.
- The housekeeping staff does not enter a guest room during a stay unless specifically requested or approved by the guest.
- Dirty linens are bagged by guests when possible to eliminate excessive contact.
- Bed linens and laundry are washed at a high temperature and per CDC guidelines.
- Hospitality wine and hors d’oeuvres are prepared for each room and served in an individual plated format.
Hearth & Vine Café CURRENTLY CLOSED
- Hand sanitizer stations are placed at the café entrance and on the patio.
- Indoor and outdoor tables and seating is spaced to provide distancing of at least 6 feet.
- Menus are discarded/cleaned after every use.
- Staff is required to wash their hands before delivery of items to a table.
- Any wrapping and packaging of food deliveries are done so that contamination of the food is prevented.
- Designated vendor delivery pick-up zones are established with strict adherence.
- High contact areas are cleaned frequently based on FDA and CDC guidelines. Additional attention is given to surfaces, including chairs, highchairs/ booster seats, hostess stands, phones, tablets, POS systems, and credit card swipers.
- Food contact surfaces and equipment are washed, rinsed, and sanitized after every use.
Response to Confirmed Cases of COVID-19
- If an employee is confirmed to have a COVID-19 infection, Black Star Farms will inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA). The employee shall also inform Human Resources and the local health department of infection. BSF will instruct fellow employees about how to proceed based on the CDC Public Health Recommendations for Community-Related Exposure. BSF will require a doctor’s note release for returning to work if an employee has laboratory-confirmed COVID-19.
- If a worker is confirmed to be infected with COVID-19, their supervisor should immediately notify the local public health authority and Human Resources and Managing Owner, who will do the following.
- Inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA).
- A supervisor will determine what areas of the property were visited, used, or impacted by the infected worker (the “Impacted Areas”).
- A supervisor will assess whether the worker’s role put them within six feet of other workers or patrons, including whether their duties create specific transmission risks such as food handling or wine tasting.
- BSF will work with the local health department to determine which other workers had close contact with the infected worker (the “Impacted Workers”).
- BSF will notify the Impacted Workers that they may have had contact with an infected worker and encourage them to monitor their health and report any concerns to their healthcare provider.
- Any worker who tests positive for COVID-19 should remain in home isolation for not less than 10 days after symptoms begin. BSF will instruct fellow employees about how to proceed based on the CDC Public Health Recommendations for Community-Related Exposure.
- Impacted Workers who are determined to have been in close contact with a person who tests positive but are not presently symptomatic or suffering a fever greater than 100.4 F/38.0 C should not come to work for 14 days after their last close contact and quarantine themselves. During quarantine, they should watch for symptoms of COVID-19.
Primary Protocol References: CDC, AHLA, Leelanau County Department of Health, WHO, US Travel Association, State of Michigan, Small Business Administration of Michigan, Michigan Restaurant and Lodging Association, California Wine Institute, Event Safety Alliance, Michigan